Aioli with tapenade

Ingredients:

• 1 head of garlic
• Rapeseed oil (canola), to drizzle
• 1 large egg + 1 yolk
• 1 tbsp lemon juice (half a lemon)
• 1 teaspoon Dijon mustard
• 1 cup olive oil
• 1/4 cup pitted Castelvetrano olives, plus extra for serving
• 1/4 cup pitted Kalamata olives, plus extra for serving
• 1 tbsp capers + extra for serving
• 1 tbsp chopped fresh rosemary + extra for serving
• 1 teaspoon anchovy paste

Preparation:

1. Baked garlic:
   
   Preheat oven to 200°C (400°F). Trim the top third of the garlic to expose the cloves. Drizzle with canola oil and season with salt. Wrap in foil and bake until the cloves are soft and golden brown, about 40 minutes.
2. Place the egg, egg yolk, 1 tablespoon of crushed roasted garlic (4-5 cloves), lemon juice, mustard, and a pinch of salt in a blender. Blend until it forms a paste. Without stopping the blender, add the olive oil in a slow, steady stream to create a thick aioli sauce.
3. Add the Castelvetrano and Kalamata olives, capers, rosemary, and anchovy paste. Blend again on high speed until smooth. Season with salt to taste. Transfer to a tightly sealed container and refrigerate until ready to serve.
4. Before serving, garnish the aioli with sliced ​​olives, capers and rosemary.